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Whitney's Mexican Bake

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 40 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 3 boneless skinless chicken fingers
  • 1 can cream of chicken soup
  • Skim milk
  • 1 Tbsp. salsa
  • 1 Tbsp. Queso sauce
  • 3 cups shredded cheddar cheese
  • 1 bag frozen southwestern style rice
  • 1 onion
  • 1/2 can whole kernel corn
  • 1/2 can black beans
  • Broken tortilla chips (or tortilla shells)
make it
Cook chicken and let cool. In a medium saucepan, on medium heat, empty can of cream of chicken soup and fill empty can with skim milk, pour into saucepan. Stir with whisk until blended. Add salsa and Queso sauce. Add shredded cheddar cheese, mixing in until melted.

Meanwhile, microwave frozen rice. Chop onion, adding as much or as little as desired and mix into soup mixture. Drain and rinse corn and beans and spoon into mixture, adding as little or as much as desired. Shred chicken by hand and add to soup mixture. Turn heat down to low.

Layer bottom of 8x8 with broken tortilla chips or shells. Layer cooked rice over top of chips. Once soup mixture reaches desired thickness, pour over chips and rice.

Place baking dish on rimmed cookie sheet and bake uncovered at 350°F for 20-30 min.
This recipe can be made with any of your favorite ingredients! 8x8 pan makes approximately 6 servings.

Top this over a bowl of romaine lettuce for a southwestern style salad!
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